Shelf-life studies on chemically preserved sand pear (Pyrus pyrifolia cv patharnakh) pulp

被引：0

作者：

Saini, S

Sogi, DS ^{[1
]}

Bawa, AS

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

[2] Def Food Res Lab, Mysore 570011, Karnataka, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2003年 / 40卷 / 02期

关键词：

sand pear; Patharnakh; pulp; chemical preservatives; physico-chemical; sensory characteristics; Pyrus pyrifolia;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sand pear pulp was preserved with chemical preservatives, potassium meta bisulphite- 1200 and 2000 mg/kg sodium benzoate - 1200 mg/kg and their combination - 600 mg/kg each and stored at ambient (25-35degreesC) as well as refrigeration (12-15degreesC) temperature. The physico-chemical parameters like browning, reducing sugar and ascorbic acid contents showed significant changes with type of preservative and storage. Pulp preserved with sodium benzoate (1200 mg/kg) and stored at ambient temperature got spoiled in four months. Sensory evaluation showed that sand pear pulp could be preserved up to one year at ambient temperature by adding potassium meta bisulphite alone (1200 mg/kg) or in combination with sodium benzoate (600 mg/kg each).

引用

页码：230 / 232

页数：3